JANUARY/FEBRUARY 2007
Oyster Stew
Serves six
2 small slices salt pork
1 small onion, finely chopped
1 quart water
1 quart oysters (reserve the liquor)
salt and pepper to taste
1/4 teaspoon seafood seasoning
pinch of thyme
1 teaspoon lemon juice
In heavy saucepan, render salt pork, then lightly brown chopped onion until golden. Remove salt pork, add water, oyster liquor, seasonings, thyme, and lemon juice. Bring to boil, then add oysters. When mixture returns to a boil, remove from heat.
